Purresuppe - Leek Soup

Name: Purresuppe - Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 3 tablespoons butter; 3 leeks, sliced; 5 potatoes, medium; 2 carrots, medium; 1/4 cup flour; 1 lt beef broth; 2 egg yolks, slightly beaten; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons parsley, chopped

Submitted by Coasty

"Traditional leek from Norway, posted for ZWT 6"

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photo by lazyme

Ready In:: 40mins
Ingredients:: 10
Serves:: 6-8

ingredients

3 tablespoons butter
3 leeks, sliced
5 potatoes, medium
2 carrots, medium
¹⁄₄ cup flour
1 lt beef broth
2 egg yolks, slightly beaten
1 teaspoon salt
¹⁄₄ teaspoon pepper
2 tablespoons parsley, chopped

directions

Melt the butter in a large heavy bottomed saucepan. Cut the leeks in half lengthwise and wash thoroughly. Slice. Dice the potatoes and carrots and add with the leeks to the saucepan. Cook five minutes while stirring occasionally to prevent vegetables from browning.
Add flour stirring constantly; remove from heat and add broth all at once while continuing to stir. Reduce heat and let simmer until vegetables are tender.
Beat egg yolks into a soup tureen. Pour soup over egg yolks, a little at a time, stirring constantly. Season with salt and pepper to taste.
Sprinkle with fresh parsley. Serve at once.

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Reviews

Yum! I halved the recipe, but followed it as written except that I used baby carrots and didn't peel the potatoes. It really reminded me of the flavor of a good baked potato soup. Next time I think that I would cook the carrots a little bit before adding the potatoes because mine were still pretty crunchy. Thanks Coasty for a really nice treat. Made by one of your fellow Unrulies Under the Influence for ZWT6.

lazyme

RECIPE SUBMITTED BY

Coasty

Australia

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making

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